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Loaded Italian sausage focaccia
Kerrie Ray · taste.com.au · 2018 · Original
focaccia genovese (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
145g
Cheese
100g
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
5-10 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomatoarlic cloves—
- sauce tomatotomato paste70g
- sauce tomatodrained semi-dried tomatoes75g
- cheese mozzarellacoarsely grated mozzarella100g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseItalian sausages400g
- over cheese2 shortcut bacon rashers
- over cheese1 red onion
- over cheese1 red capsicum
- over cheesefocaccia450g
- over cheesedried oregano leaves1 tsp · 0.5g
- over cheesebaby spinach50g
- over cheeseFresh oregano leaves